Canku Ota (Many Paths) An Online Newsletter Celebrating Native America   August 2013 - Volume 11 Number 8         Quinoa and Black Bean Salad   Ingredients Directions ½ cup Quinoa, dry 1½ cups Water 1½ tbsp Extra Virgin Olive Oil 3 tbsp Lime Juice ¼ tsp Cumin, ground ¼ tsp Coriander, ground 2 tbsp Cilantro, chopped 2 medium Scallions, minced 1 can Black Beans, rinsed and drained 2 cups Tomato, chopped 1 medium Red Bell Pepper, chopped 1 medium Green Bell Pepper, chopped 2 fresh Green Chilis minced (or to taste),     Black pepper (to taste) Rinse the quinoa in cold water. Boil water in a saucepan, then add the quinoa. Return to boil, then simmer until the water is absorbed, 10 to 15 minutes. Cool for 15 minutes. While quinoa is cooking, mix olive oil, lime juice, cumin, coriander, chopped cilantro, and scallions in a small bowl, and set aside. Combine chopped vegetables with the black beans in a large bowl, and set aside. Once quinoa has cooled, combine all ingredients and mix well. Cover and refrigerate until ready to serve. Nutrition Yield: 6 servings Serving Size: 1 cup Calories 208 Total Fat 5 g Saturated Fat 1 g Cholesterol 0 mg Sodium 284 mg Total Fiber 7 g Protein 9 g Carbohydrates 34 g Potassium 619 mg

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